Half Rigatoni Bolognese Recipe
beef & pork bolognese, pancetta, parmigiano
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Ingredients
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Pasta
Bolognese Sauce
Method
Prepare the Pasta
- 1
Cook Rigatoni
In a large pot of boiling salted water, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
Prepare the Bolognese Sauce
- 2
Sauté Pancetta
In a large skillet over medium heat, add the olive oil and diced pancetta. Cook until the pancetta is crispy.
- 3
- 4
Brown the Meat
Increase the heat to medium-high and add the ground beef and ground pork. Cook until browned, breaking up the meat with a spoon.
- 5
Incorporate Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 6
- 7
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Reduce the heat to low and let simmer for about 30 minutes, stirring occasionally.
- 8
Finish the Sauce
Stir in the grated Parmesan cheese and chopped basil into the sauce, and adjust seasoning if necessary.
Combine and Serve
- 9
Toss Pasta with Sauce
Add the cooked rigatoni to the Bolognese sauce, tossing to combine. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
- 10
Serve
Serve hot, garnished with additional Parmesan cheese and basil if desired.
